Title: Pineapple Chicken
Categories: Poultry
Yield: 8 Servings

8 Skinned boned chicken breast
-halves, (4-ounce)
3/4 c White wine Worcestershire
-sauce
1/4 c No-salt-added chicken broth
1 ts Dried whole tarragon
15 1/4 oz Unsweetened pineapple
-chunks, (1 can) undrained
1/4 c Honey

Place chicken in a 13- x 9- x 2-inch baking dish.

Combine Worcestershire sauce and next 3 ingredients; stir well, and pour
over chicken.

Cover and marinate in refrigerator for 1 hour. Drain chicken, reserving
marinade; return chicken and pineapple to baking dish.

Bake, uncovered, at 350 deg for 35 minutes or until chicken is done.

Place reserved marinade in a saucepan; add honey. Cook over medium heat 5
minutes or until reduced to 1-1/2 cups. Spoon over chicken. Yield: 8
servings (serving size: 1 chicken breast half, 1/4 cup pineapple, and 3
tablespoons sauce).

Per serving: 191 Calories; 1g Fat (7% calories from fat); 27g Protein; 18g
Carbohydrate; 65mg Cholesterol; 340mg Sodium

NOTES : After finding herself in the kitchen with only these ingredients on
hand, Rebecca Sander, of Dallas, Texas, created this dish. It's great
served with wild rice.

Recipe by: Cooking Light, Oct 1993, page 130

Posted to MC-Recipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.